It might be hard to remember that 20 years ago deviled eggs were pretty much only seen at potlucks and church socials. Now they’re a menu staple, and their popularity continues at Lark, a new rooftop restaurant in the Philadelphia suburbs by Top Chef alumn Nicholas Elmi who tops them with spiced sea urchin.
In New York City at the new Jack & Charlie’s No. 118, chef Ed Cotton is doing a mashup of two of the city’s staples by topping a potato knish with everything bagel spice.
Also in New York, at Howm Cocina & Cocktails, Byron Peñafiel is treating customers to Chaulafan, a Latin American version of fried rice.
At PB&J in Chicago, chef Sal Isaiah is celebrating autumn by serving up a pizza topped with seasonal delicata squash, and in Nashville, at the new Sadie’s, executive chef Margaret LaVetty is roasting autumnal butternut squash and stuffing it with quinoa.
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